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A sweet and simple French Strawberry Rhubarb Pie with a crumb topping | www.craftycookingmama.com

French Strawberry Rhubarb Pie

A sweet, simple & delicious French Strawberry Rhubarb Pie with a buttery brown sugar crumb topping.  Easy baking for a summer day ♥
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Desserts
Servings 8 slices


  • 9 " pie crust unbaked
  • Filling:
  • 2 cups diced rhubarb 4-5 stalks
  • 1 1/2 cups strawberries hulled, cut into fourths if large, halved if small
  • 1 large egg beaten
  • 1 cup sugar
  • 2 tablespoon flour heaping
  • 1 teaspoon vanilla
  • Topping:
  • 3/4 cup flour
  • 1/2 cup brown sugar lightly packed
  • 1/3 cup butter


  • Preheat oven to 400°F. Line a 9" pie dish with pie crust.
  • For pie filling:
  • In a mixing bowl, combine rhubarb, strawberries, egg, sugar, flour and vanilla. Stir gently until thoroughly combined.
  • Spoon into pie shell.
  • For topping:
  • Combine flour and brown sugar in a mixing bowl.
  • Cut in slices of cold butter with a pastry blender until mixture is pea size crumbled.
  • Sprinkle topping mixture over top of pie.
  • Place pie on a cookie sheet (not necessary - but far easier to remove when done baking) and bake at 400° for 10 minutes.
  • Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
  • Cool pie on wire rack.
  • Slice, serve and enjoy.
  • Store pie covered in fridge. Best eaten within a day or two of baking.